Ingredients:

• For the Fish:
  • 1 pound firm white fish fillets (cod, mahi-mahi, or snapper)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
• For the Chipotle Crema:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • 1 lime, juiced
• For the Tacos:
  • 8 corn tortillas
  • Shredded cabbage or slaw
  • Diced red onion
  • Chopped cilantro
  • Lime wedges

Instructions:

1. Prep the fish: Pat the fish fillets dry and season with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Smoke the fish: Preheat your smoker to 225°F. Place the fish fillets directly on the smoker grate and smoke for 30-45 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Make the crema: In a small bowl, combine the mayonnaise, sour cream, chipotle pepper, and lime juice. Mix well and adjust seasonings to taste.
4. Warm the tortillas: Warm the tortillas on the grill or in a dry skillet.
5. Assemble the tacos: Flake the smoked fish into bite-sized pieces. Fill each tortilla with fish, cabbage or slaw, red onion, cilantro, and a drizzle of chipotle crema. Serve with lime wedges.

Tips:

• Wood Choice: Use a mild wood like alder or fruitwood for smoking the fish.
• Flaky Fish: Choose a fish that flakes easily when cooked, such as cod, mahi-mahi, or snapper.
• Toppings: Get creative with your toppings! Add sliced avocado, pico de gallo, or your favorite salsa.

Enjoy these flavorful, smoky fish tacos! They’re perfect for a casual weeknight dinner or a fun gathering with friends and family.